How to Bake Sourdough without a Dutch Oven

Sourdough bread is very much an “on-trend” food item - social conversations about sourdough have increased by 48.28% over the past year! Viral TikTok trends and the perceived health benefits (compared to regular bread) are just some of the reasons why it has become so sought-after. The flavour of sourdough is also a stand-out factor - 53% of bakers in the UK have stated that this is the most appealing factor.

The core sourdough recipe remains unchanged even if you bake without a Dutch oven; you’re still using the same flour, water, salt, and sourdough starter, and the fermentation process works just as well, too.

However, without a Dutch oven’s sealed, steamy environment, you may need to adjust a few things when baking. These tweaks help ensure a good oven spring and a beautifully crisp crust without changing the fundamentals of the sourdough recipe. You should:

• Slightly reduce hydration for easier shaping.

• Use stronger shaping techniques to support structure.

• Employ alternative steaming methods to mimic the moisture retention of a Dutch oven. 

Although Dutch ovens are great for generating and trapping steam, ultimately, you’re here because you want an alternative solution. Fortunately, there are many ways of generating steam for baking sourdough bread:

Placing a Pan of Boiling Water

Placing a pan of boiling water on a lower rack is a popular and straightforward method. As the water heats up, it turns to steam quickly, enveloping your sourdough loaf with moisture. This mimics the way that a Dutch oven works by helping the dough expand and delaying the setting of the crust - although you may need to experiment with the water volume and placement to get the process right!

Spritzing Water Directly Into the Oven

This method works by spraying water into the oven (or directly onto the dough) to produce an immediate release of steam - giving you added control at key moments, typically right as you load the dough and again within the first 5 to 10 minutes of baking. 

Although this is a simple and low-cost way to generate steam, it's not without its challenges; the steam distribution can be less even compared to the other methods, and repeated openings of the oven door will cause some heat loss.

Using a Steam Oven

Steam ovens, such as Smeg’s SteamGeneration range, are designed to inject moisture directly into the oven cavity. They allow you to control the humidity precisely throughout the bake, creating a consistently steamy environment; this is especially helpful during the first 20 minutes of baking to improve oven spring and form a well-developed crust. You won’t need to worry about improvising with extra pans or spritzing, since steam ovens come with useful built-in settings. 

Although not everyone has a steam oven, they offer the most straightforward and effective method of baking sourdough without a Dutch oven!

Let’s take a look into some of the best methods for baking sourdough without a Dutch oven, combining these with the steam-generating ideas discussed above:

Using an Open-Bake

Using an open-bake for your sourdough is a strong choice when combining it with the steam methods mentioned earlier, particularly through a steam oven. Open baking can use several different types of bakeware, such as a pizza stone, giving you the flexibility to use existing items at home. 

1. Preheat the baking stone in a hot oven for at least 45 minutes. 

2. Score your shaped sourdough and transfer it directly onto the stone.

3. Quickly pour boiling water into a preheated pan placed on a lower rack (or spritz the oven) right after loading the dough. If you’ve got a steam oven, use the humidified cooking function (or equivalent function). 

4. Remove any temporary cover or stop steam addition after 20 to 30 minutes to allow the crust to set until browned.

Using a Glass-Based Casserole Dish

Glass conducts heat evenly and, when covered, traps moisture efficiently. A glass casserole dish creates a mini-oven effect, allowing the dough to develop a moist interior and a gradually forming crust. You’ll be able to easily monitor the browning of your sourdough through the transparent glass, giving you greater control over the appearance of your loaf. 

1. Preheat the glass casserole dish inside your oven to ensure even heat distribution.

2. Place your dough (on parchment paper) into the dish and cover it tightly with a lid to lock in steam.

3. Bake for the first 20 minutes with the cover on, then remove the lid to let the crust finish browning for another 20 minutes.

Using a Loaf Pan

Loaf pans are a popular alternative to Dutch ovens, easily shaping the dough into a compact form that is ideal for sandwich bread. When used with a cover or foil, they trap moisture during the early bake, helping the dough to rise evenly while still allowing a crisp exterior to form later.

1. Grease and flour your loaf pan (or line it with parchment paper) and preheat it if possible.

2. Shape your dough directly in the pan for an even rise.

3. For added steam, loosely cover the pan for the first 20 to 30 minutes of baking, then remove the cover to crisp the top.

Using a Slow Cooker

Although a slow cooker isn’t a conventional oven, its enclosed and moist environment can work in a pinch - especially for recipes tailored to lower temperatures. The steady, gentle heat helps maintain humidity, encouraging a tender crumb even though you may have to sacrifice some crust crunch.

Note: You’ll need to adjust the baking time and temperature, as slow cookers don’t reach traditional oven temperatures.

1. Preheat your slow cooker on a high setting (if it allows) or warm it gradually.

2. Grease the insert and gently transfer your shaped dough inside.

3. Cover with the lid for a humid bake, then, if possible, remove the lid during the final phase to let excess moisture escape and the crust firm up.

Using a Clay Pot

Clay pots are renowned for their heat-retentive and moisture-distributing properties, making them a firm favourite for sourdough baking. They create a steamy microclimate around the dough, which promotes oven spring, an excellent crust, and a flavour that tastes as if it came directly from an artisan cafe!

1. Make sure your clay pot is oven-safe and preheat it gradually (with the lid on) to avoid thermal shock.

2. Transfer your dough on parchment paper into the preheated pot and cover it.

3. Bake covered for the first 15 to 20 minutes to build steam, then remove the lid to allow the crust to develop its crispness.

Using an Enamel Roasting Dish

Enamel roasting dishes combine even heat distribution with excellent moisture retention. Their sturdy design and well-fitting lids trap steam effectively, allowing the dough to rise fully and develop a golden, crackly exterior that’s synonymous with sourdough. 

1. Preheat the enamel roasting dish in your oven for the best oven spring.

2. Place your dough on a parchment-lined surface inside the roaster and cover it with the lid.

3. Bake covered for the initial 20 to 25 minutes to generate steam, then remove the lid during the final 20 minutes to achieve a deeply browned, crisp crust.

• Preheating Matters: Preheat your oven for at least 30 minutes for the best results, allowing for the most successful oven spring. 

• Score Properly: A few well-placed slashes on the dough surface help control expansion and allow steam to escape in a controlled way.

• Add Seasoning: Seasoning is a great addition to sourdough for added flavour, so try out different salts or herb blends, such as rosemary.

• Adjust Baking Times: Without the heavy insulation of a Dutch oven, you may need to adjust your baking time or lower the oven temperature slightly to avoid over-browning.

• Be patient: This goes without saying for all baking; patience is key! If your chosen method doesn’t quite work the first time, don’t be afraid to try it again.

If you want an appliance that combines both traditional and steam cooking for the best results, look no further than Smeg’s SteamGeneration range. These 45cm compact and 60cm full-size ovens benefit any kitchen, helping you to shape lightly aerated sourdough with an excellent crust - as if it has come straight from your favourite bakery. 

Explore Our Steam Ovens